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A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements

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A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements


Published June 12, 2014


LibriVox recording of A Guide to Modern Cookery (Le Guide Culinaire) Part I: Fundamental Elements by Auguste Escoffier. (Translated by James B. Herndon.)

Read in English by Marian Cervassi; JaneySpeaks; Ruth Golding; Malone; Joanne Rochon; KHand; Diana Majlinger.

Le Guide Culinaire can be regarded as the ‘Bible’ of modern cooking. It was Escoffier's attempt to codify and streamline the French restaurant food of the day. The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that the book be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their core textbook. The book overall is 900 pages long and contains over 2500 recipes. Part 1 is 120 pages long and describes the basic principles and techniques required for the chef, including descriptions of more than 250 recipes and preparations. (Summary adapted from Wikipedia by Chris Cartwright)

For further information, including links to online text, reader information, RSS feeds, CD cover or other formats (if available), please go to the LibriVox catalog page for this recording.

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Run time 7:10:50

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